Sift the flour into a bowl and rub the margarine into the flour.
Heat the almond milk until lukewarm and dissolve the yeast in it.
Mix egg and sugar with a fork.
Combine everything in the bowl and beat the dough against the sides with a large wooden spoon until it is smooth and shiny.
Cover the bowl with a clean kitchen towel and leave to rise in a warm place for 20-30 minutes, or until doubled in size.
Cover a baking tray with parchment.
Lightly dust your work surface with flour, and turn the dough out. Divide into 16 pieces, shape into round buns by rolling between your palms, and place on the baking tray, evenly spaced.
Cover with the kitchen towel and let rise for 15 minutes. In the meantime, heat the oven to 200° C.
Beat the egg for the wash lightly with a fork, and paint the tops of the buns with it.
Bake in the middle of the oven for about 15 minutes, or until golden and done.
Let cool on a rack.
Serve with butter and/or jam.
Variation: you can use soy milk or other instead of the almond milk.